Menü à la Kazda — A Culinary Journey in Eggenstein-Leopoldshafen

Starters

• Tatar vom Yellowfin Tuna: A delicate tuna tartare enriched with peanut, fragrant coriander, Schwarzwald miso, crisp lotus root, and fresh seaweed salad.
• Entenleber Espresso: Luxuriously smooth duck liver paired with coffee foam, traditional Baumkuchen cake, tart quince, and aromatic moss berries.

Mains

• Skrei von den Lofoten: Fresh Arctic cod from the Lofoten Islands served with delicate cauliflower, shaved macadamia nuts, and an orange vermouth foam.
• Das Eggensteiner Landei: A sumptuous dish featuring baked oxtail, a perfectly poached local egg, young spinach, potato and nut butter foam, finished with black truffle.
• Rosa Brust von der Challans Ente: Tender pink breast of Challans duck accompanied by oriental couscous, aubergine sesame cream, baked falafel, and creamy yogurt.
• Strozzapreti Trüffel-Pasta: Handmade strozzapreti pasta in a parmesan cream sauce with nut butter crunch and shaved truffle for an indulgent treat.
• Kross gebratenes Rhein Zanderfilet: Crispy pan-fried Rhine pike-perch fillet served with veal ragout, Riesling sauce, Paris mushrooms, and house-made Schupfnudeln.
• Gebratenes Filet vom Skrei: Pan-seared Skrei fillet paired with spinach cream, baked veal sweetbread, celery beurre blanc, and Piedmont hazelnut gnocchi.

Desserts

• Auswahl gereifter französischer Käsesorten: A curated selection of aged French cheeses including Langres, Comté, Reblochon, Chaource, and Époisses.
• Valrhona Inspiration Passionsfrucht: A passionfruit-inspired dessert featuring a white chocolate sphere, passionfruit chocolate, coconut meringue, and matcha cream ice cream.

Drinks and Specials